6.6 - Extract Content of Liquid Adjuncts: ASBC Method (IM)
- Cereal Adjuncts, Sugars, Syrups and Caramel
The determination of the extract content of liquid samples of sugars and syrups. Descriptors: extract content in litre degrees/kg, calculate extract in the sample after correcting for specific gravity of the solution.
It is necessary to use EBC Methods 8.2.1 or 8.2.2